Steak Sandwiches, PW Style

Sorry for the lack of posts lately, I have been super busy as of late! Our basement renovation is coming along really well and I hope to take some pictures over the weekend to show you. Monday was Casey's birthday and I had planned a special Lancaster, PA dinner for him but I wasn't able to get all the ingredients in time. Instead, I made these delicious sandwiches and I will have to make him the Lancaster meal another time.

These sandwiches are Pioneer Woman's version of her husband's favorite sandwich. I thought Casey might actually prefer her version so I gave them a try. They were so good, not that I expected anything less! I couldn't find cube steak so I used shaved Angus instead which turned out fabulously. Casey said they taste like a healthy cheesesteak. I'm not sure if the amount of butter is "healthy" but the onions, peppers, and mushrooms were a great addition. I halved the recipe to make enough for 4 sandwiches.

Ingredients:

2 tablespoons butter

1 pound cube steak (or shaved beef for sandwiches)

Kosher salt

Freshly ground pepper

1/2 large yellow onion, halved, and thickly sliced

1 whole green bell pepper, sliced into rings

1 whole red bell pepper, sliced into rings
2 cloves garlic, minced

8 ounces white mushrooms, sliced

1 tablespoons (additional) butter

3/4 cup sherry (cooking sherry is fine)
2 tablespoons worcestershire sauce

4 dashes tabasco (or more to taste)

4 crusty sandwhich bread loaves
1 tablespoons (additional) butter

4 slices cheese (provolone, swiss, pepper jack)

Directions:

Cut cube steak into strips against the grain. Season with salt and pepper. Set aside.

Heat 2 tablespoons butter in a large skillet over high heat. As soon as it’s melted (but before it burns) brown strips of cube steak, about 1 1/2 minutes per side. Remove meat to a clean plate when brown. Set aside. (Be sure to not overcook, the steak will continue to cook up once it has been removed from the pan).

Reduce heat to medium-high. Add onions, garlic, green peppers, and red peppers and cook for 3 to 5 minutes, or until relatively soft (but not flimsy.) Remove to a clean plate. Set aside.

Melt 1 add’l tablespoons butter to the skillet. Add sliced mushrooms and stir. Pour in sherry, then add Worcestershire and Tabasco. Cook over medium-high heat for five minutes, or until liquid has reduced by about a third.

Add in meat and vegetables, stirring to combine. Cook for just a few minutes to heat everything up, adding more sherry and Worcestershire (and Tabasco) as needed. Stir in 1 tablespoon butter at the end. Keep hot.

Toast halved deli rolls in plenty of butter until golden brown and crisp. Spoon meat/veggie mixture on the lower half of the bun, then spoon one or two tablespoons of pan sauce over the meat (it will soak into the bun.) Drizzle a little sauce on the underside of the top bun, too, for extra flavor and moisture. Top with cheese and broil for a minute or two, until the cheese is melted.

Serve immediately.

Servings: 4

 

Linked to Fudge Ripple Tuesday Night Supper Club and Not So Homemade What's Cooking Wednesday.